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August 11, 2010



Ma Monkey swears by soaking the chicken overnight in buttermilk. Something about the lactic acids tenderizing the chicken as well as keeping it moist. If you're doing a whole bird, the thicker parts need a bit longer cooking; I usually brown them in oil then transfer to the wired cookie sheet and bake at 400 for 20 minutes or so. This cooks the breasts all the way through, as well as helps drain some of the excess oil. Some coat the chicken in crushed potato chips or even corn flakes, but I think plain seasoned flour (maybe with a little Old Bay) works best.


What you need.


Ooh! A splatter screen is an excellent idea.

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